Lasagna with Zucchini

Your family will love the zucchini lasagna, and you'll love that it's great to use with all summer squash. This cheesy vegetarian lasagna is so delicious that they won't miss out on the traditional dish.
Preheat the oven to 375 degrees.Preheat a large skillet over medium-high heat. Add the olive oil to the skillet; stir to coat. Add the zucchini, squash, thyme and garlic; simmer for 5 minutes. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the zucchini mixture from the pan and allow to cool completely.Combine the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, ricotta, mozzarella with water, and mozzarella in a food processor. Whisk until smooth. Combine 1/2 cup of the ricotta mixture and 1/2 cup of the parmesan cheese.Arrange 2 types of noodles in an 8-inch square glass roasting pan greased with cooking spray; trim to size if necessary. Top with half the zucchini mixture and half the ricotta mixture. Repeat the layers, finishing with the noodles. Top with the ricotta and parmesan cheese mixture. Cover the dish with foil. Bake the lasagna at 375 degrees for 30 minutes; uncover. Bake uncovered for another 15 minutes.Preheat the grill to high heat. Top the lasagna with the remaining 2 tablespoons of parmesan cheese. Bake for 2 minutes or until they are lightly browned. Let stand for 5 minutes. Cut into 6 slices.